Sunday, 10 August 2008

Buttery golden syrup cake

Although a plain cake i.e. no icing or buttercream, this packs a lot of flavour. The combination of butter, brown sugar and golden syrup is rich and deep and...wonderful!

I know I often say that a cake is easy to make, but this one really could not be simpler. The recipe caught my attention because of its few ingredients and the inclusion of golden syrup – I think this is one of my favourite ingredients as it just makes everything delicious!

The CCB (Caked Crusader’s Brother) described this cake perfectly. It tastes like when you’re lucky enough to have some leftover steamed golden syrup pudding and have it cold the next day – all the sugar and syrup flavour has intensified coupled with a wonderfully moist texture.

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.- Line a 20cm springform cake tin.- Place all the ingredients in your mixing bowl and mix until well combined and smooth (I advise using an electric mixer, if you do it manually your arm might fall off!). The batter should be an even dark brown colour.- Spoon mixture into tin and bake for approximately 50 minutes or until a skewer comes out cleanly. Mine took 1 hour.- Leave to cool for 10 minutes in the tin before turning out onto a wire rack and leaving to cool completely.- Dust with icing sugar before serving.- Bask in glory at the wonderful thing you have made.- Eat.

Thanks for stopping by! No, golden syrup is not the same as corn syrup although they can be substituted for each other in recipes. Other substitutes for golden syrup could be honey, treacle or molasses.This link might be of use to you:http://answers.yahoo.com/question/index?qid=20071221053706AAOso3K

I made this tonight, was looking for something really quick and easy and with golden syrup...oh wow, don't think I've ever had a cake this good! I may have a heart attack later, it's very rich, but WOW!

I've made it twice, the first time in a very cold kitchen with quite hard butter that remained a little lumpy, the second time in a warm house, with a food processor. The lumpy bumpy cake turned out better. Huh.

I realise this may sound superfluous and even slightly evil, but I like to brush the finished warm cake with heated golden syrup.

This is better if you use half the sugar and replace it with golden syrup. After baking allow to cool for five minutes and then drizzle about a 1/4~1/2 cup of warmed golden syrup over it. Allow to cool or serve at once with custard.

Just made this yummy cake!! Sooo easy! (And I don't have a mixer!) Just did it by hand and wasn't bad at all. Its a lovely cake,mine has come out very soft and fluffy and the sponge is very light?! Soo tasty!! Love it !

Om nom nom nom nom. I have made this three or four times and am about to do it again - somehow, I don't think I've made it since last April - what was I thinking of? Goes down a treat with my choir! I too substitute more syrup for some of the sugar and then brush the top with YET MORE syrup afterwards. You can never have too much golden syrup (is that perhaps the eleventh commandment?) lovely lovely recipe, thank you!

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About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

The purpose of my blog is simple – to spread the word that CAKE IS GOOD.Yes, it is calorific; that is why it tastes so nice.Yes, too much of it is bad for you; that’s what ‘too much’ means.Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

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About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.